Blueberry Streusel Muffins with Einkorn Flour

Instructions

1. Preheat the oven to 425 F. Line a standard muffin pan with muffin liners.
2. Place the blueberries in a small bowl and toss with a few teaspoons of flour.
3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In another medium mixing bowl, whisk together the butter, eggs, sugar, buttermilk, vanilla extract, and lemon zest.
5. Fold the flour mixture into the wet ingredients and stir to combine with a wooden spoon or silicone spatula.
6. Add the blueberries, stirring carefully to incorporate.
7. Make the streusel topping: in a small bowl, combine the oats, flour, and brown sugar and stir to combine. Using your fingertips, work the butter into the dry ingredients until incorporated – the mixture should be chunky without any dry bits of flour remaining in the bottom of the bowl.
8. Fill the muffin cups nearly to the top of the liner, and top with a spoonful of streusel topping.
9. Bake for 5 minutes at 425 F, then reduce the oven temperature to 375 F and bake for an additional 15-17 minutes, or until muffins are golden brown.
10. Allow muffins to cool completely in the pan before enjoying.